This recipe is from my sister Jaime, who makes the most wonderful quiche. She adds carmelized Vidalia onion to this recipe, but I did not.
1 9-in pie shell
4 large eggs
1/2 pint heavy cream
freshly ground black pepper to taste
pinch of salt
approx. half Tbsp. Worcestershire sauce
1/2 pound diced ham
1/2 pound shredded Swiss, Gruyere, or Cheddar (I used Cheddar)
Preheat oven to 350. In a blender, combine the eggs, cream, pepper, salt, and Worcestershire sauce. Arrange diced ham in bottom of pie shell. Sprinkle on the cheese. Pour the egg mixture over these. Bake for 45 minutes or until golden brown. Cool for 15 minutes before serving.
It's decadent, but so good!
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Sunday, June 21, 2009
Wednesday, November 26, 2008
Stuffed Shells with Arrabbiata Sauce
This recipe is from Everyday Italian. We made it last night. It's spicy and cheesy, totally yummy. Giada rated this as "intermediate" - I would agree. It's not that complex, but it is time consuming.
12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil
6 ounces thinly sliced pancetta, diced (I used a 4 oz. package)
1/2 to 1 teaspoon dried crushed red pepper flakes (be careful!)
2 garlic cloves, minced
2 jars of marinara sauce (about 52 oz.)
2 (15-ounce) containers ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves (or 3 tsp. dried parsley)
3 tablespoon chopped fresh basil leaves (or 3 tsp. dried basil)
1 teaspoon chopped fresh mint leaves (I used 1 tsp. dried oregano instead)
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on waxed paper, spreading them out so that they don't stick together and allow to cool.
Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
Spoon 1 1/4 cups of the sauce over the prepared baking dish (I needed to use two 9x13 pans to fit all the shells, so I poured that amount in the bottom of each pan). Fill the cooked shells with the cheese mixture, about 1 1/2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
2 tablespoons olive oil
6 ounces thinly sliced pancetta, diced (I used a 4 oz. package)
1/2 to 1 teaspoon dried crushed red pepper flakes (be careful!)
2 garlic cloves, minced
2 jars of marinara sauce (about 52 oz.)
2 (15-ounce) containers ricotta cheese
1 1/3 cups grated Parmesan
4 large egg yolks
3 tablespoons chopped fresh Italian parsley leaves (or 3 tsp. dried parsley)
3 tablespoon chopped fresh basil leaves (or 3 tsp. dried basil)
1 teaspoon chopped fresh mint leaves (I used 1 tsp. dried oregano instead)
1/2 teaspoon freshly ground black pepper
1 cup shredded mozzarella cheese
Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on waxed paper, spreading them out so that they don't stick together and allow to cool.
Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
Preheat the oven to 350 degrees F.
Spoon 1 1/4 cups of the sauce over the prepared baking dish (I needed to use two 9x13 pans to fit all the shells, so I poured that amount in the bottom of each pan). Fill the cooked shells with the cheese mixture, about 1 1/2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
Thursday, September 18, 2008
Rebecca's Unsung Mac & Cheese
This is how I make Susan's mac & cheese. It's completely copied from her recipe, only cheesier!!! The first time I made it, besides making it as described below, I added more shredded cheddar to the noodles before adding the cheese sauce.
Ingredients
4 tbs butter
4 tbs flour
1.75 c milk
3 lbs of cheddar cheese, chopped, grated, or slice
8 oz shredded cheddar, reserved for top
1 lb cooked macaroni, "nuggets," rotini, elbows, or even spaghetti
Melt butter in a large sauce pan, whisk in flour. Let bubble one minute, add milk, let thicken and bubble one minute, then begin adding cheese, stirring all the while. When all cheese is melted in pour some cheese sauce into an ungreased baking dish. (This would never stick to a pan in a million years.) Add some of the noodles, mix together. Keep adding sauce and noodles and mixing until its all in there. If you want to leave some noodles out, thats ok. Top with shredded cheese and bake at 400 until brown.
Eat with Busch's vegetarian baked beans, heated on the stove, in the microwave, or baked.
Ingredients
4 tbs butter
4 tbs flour
1.75 c milk
3 lbs of cheddar cheese, chopped, grated, or slice
8 oz shredded cheddar, reserved for top
1 lb cooked macaroni, "nuggets," rotini, elbows, or even spaghetti
Melt butter in a large sauce pan, whisk in flour. Let bubble one minute, add milk, let thicken and bubble one minute, then begin adding cheese, stirring all the while. When all cheese is melted in pour some cheese sauce into an ungreased baking dish. (This would never stick to a pan in a million years.) Add some of the noodles, mix together. Keep adding sauce and noodles and mixing until its all in there. If you want to leave some noodles out, thats ok. Top with shredded cheese and bake at 400 until brown.
Eat with Busch's vegetarian baked beans, heated on the stove, in the microwave, or baked.
Wednesday, September 17, 2008
Susan's Famous Mac & Cheese
This is Colin's mom's mac&cheese recipe. It brings the kids from far and wide. It must must must be served with baked beans, recipe also below.
Ingredients
1 stick of butter
1/2 c flour
3.5 c milk
2 lbs extra sharp cheddar cheese, cubed, grated, or sliced
16 slices American Cheese
2 lbs cooked macaroni, "nuggets" are the best shape aka radiatore, then rotini
8 oz grated cheddar cheese
4 more table spoons of butter
Melt the butter over medium-low heat in a large sauce pan or pot. When the butter is melter, whisk in the flour. Let thicken. After it bubble for one minute, add the milk. Whisk together until thick. Let that bubble for one minute. Then start adding the cheese, a handful at a time. Let each handful melt before adding more. If you can stand there stirring, feel free to turn the heat up to medium high. If you're making potato salad or tuna noodle salad, then you can keep it on low and stir occasionally. Once the 2lbs of cheddar and 1lb of American are melted in, remove from heat. Grease several baking dishes with butter, put macaroni in, and add cheese, mixing as you go. Top with shredded cheese. Put hunks of butter on top (yes, really). Bake at 400 until brown on top.
Beans
3 cans Busch's vegetarian baked beans
1/2 cup brown sugar
1/4 cup yellow mustard
Mix ingredients and bake in a separate dish along with mac & cheese. Really this should be in the oven before the mac & cheese even gets in there. You want it to get nice and thick.
Ingredients
1 stick of butter
1/2 c flour
3.5 c milk
2 lbs extra sharp cheddar cheese, cubed, grated, or sliced
16 slices American Cheese
2 lbs cooked macaroni, "nuggets" are the best shape aka radiatore, then rotini
8 oz grated cheddar cheese
4 more table spoons of butter
Melt the butter over medium-low heat in a large sauce pan or pot. When the butter is melter, whisk in the flour. Let thicken. After it bubble for one minute, add the milk. Whisk together until thick. Let that bubble for one minute. Then start adding the cheese, a handful at a time. Let each handful melt before adding more. If you can stand there stirring, feel free to turn the heat up to medium high. If you're making potato salad or tuna noodle salad, then you can keep it on low and stir occasionally. Once the 2lbs of cheddar and 1lb of American are melted in, remove from heat. Grease several baking dishes with butter, put macaroni in, and add cheese, mixing as you go. Top with shredded cheese. Put hunks of butter on top (yes, really). Bake at 400 until brown on top.
Beans
3 cans Busch's vegetarian baked beans
1/2 cup brown sugar
1/4 cup yellow mustard
Mix ingredients and bake in a separate dish along with mac & cheese. Really this should be in the oven before the mac & cheese even gets in there. You want it to get nice and thick.
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